| NOM | food | greix comestible | oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue |
|---|
| Sentit | oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue. | |
|---|---|---|
| Específic | degotall | fat that exudes from meat and drips off while it is being roasted or fried |
| llard, saïm | Soft white semisolid fat obtained by rendering the fatty tissue of the hog | |
| llardó | The crisp residue left after lard has been rendered | |
| mantega | fat such as butter or lard used in baked goods | |
| oli vegetal | Any of a group of liquid edible fats that are obtained from plants | |
| sèu | Hard fat around the kidneys and loins in beef and sheep | |
| General | greix | A soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides) |
| Anglès | edible fat | |
| Espanyol | grasa comestible | |
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